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Wines like Sangiovese

Italy’s most planted variety and the grape behind Chianti and Brunello — high in acid, firm in tannin, and built for food. Below: what to try next, grouped by the direction you want to travel.

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Refine

What do you like about Sangiovese?

Optional — the results below already work without it. But “I like Malbec” is at least four different preferences wearing one name, and saying which one you mean changes the answer substantially. Only qualities this wine actually has are offered.

I like…

How fresh and crisp it is The firm, grippy structure The savoury, meaty side

But it’s a bit…

too sharp or acidic too oaky or woody too green or grassy too peppery too earthy or musty too savoury or funky

Clear all

What these words mean

How fresh and crisp it is: Acidity is what makes your mouth water and makes a wine feel refreshing rather than heavy. It is the single most useful thing to know about your own taste.
The firm, grippy structure: High tannin — the drying grip on your gums, like over-brewed tea. It gives a red something to hold on to with rich food, and it is what lets a wine age.
The vanilla and oak: Vanilla, toast, coconut, sweet spice, sometimes smoke. It comes from the barrel rather than the grape, which is why the same grape can taste completely different with and without it.
The herbal, green side: Grass, blackcurrant leaf, green pepper, mint. It divides people more sharply than almost any other character.
The spice: Black pepper, clove, cinnamon. Some of it is the grape — the pepper in Syrah is a measured compound called rotundone — and some is the barrel.
The savoury, meaty side: Leather, olive, cured meat, dried herbs, tobacco. It is what people mean by calling a wine "serious" rather than "fruity", and it comes with age as well as with place.
The earthy, mineral side: Forest floor, wet stone, mushroom, damp earth. Widely described and much less well explained than wine writing implies — the sensation is real, the causal story usually is not.

Looking for something keeping the fresh, crisp acidity, the firm tannic structure and the savoury, non-fruity character, while moving away from too savoury or funky.

You said you like the savoury, non-fruity character and that it is too savoury or funky. Both are about savoury character, so they pull the same axis in opposite directions — the dislike is applied and the like is set aside.
You said you like the savoury, non-fruity character and that it is too savoury or funky. Both are about fruit intensity, so they pull the same axis in opposite directions — the dislike is applied and the like is set aside.

Based on what you said

Ranked against the qualities you named rather than against the wine as a whole. The directions below are refined the same way.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Keeps the fresh, crisp acidity.
Keeps the firm tannic structure.
Has some of the savoury, non-fruity character, though less of it.
Substantially less savoury or funky.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Keeps the fresh, crisp acidity.
Keeps the firm tannic structure.
Has some of the savoury, non-fruity character, though less of it.
Substantially less savoury or funky.

Rosso di Montalcino

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Keeps the fresh, crisp acidity.
Keeps the firm tannic structure.
Keeps the savoury, non-fruity character.
About as savoury or funky as the wine you started from.

Vino Nobile di Montepulciano

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Keeps the fresh, crisp acidity.
Keeps the firm tannic structure.
Keeps the savoury, non-fruity character.
About as savoury or funky as the wine you started from.

Nebbiolo

curated

Both are pale-ish, extremely high-acid, tannic Italian reds that demand food and time.

Keeps the fresh, crisp acidity.
Keeps the firm tannic structure.
Keeps the savoury, non-fruity character.
About as savoury or funky as the wine you started from.

Chianti Classico

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Keeps the fresh, crisp acidity.
Keeps the firm tannic structure.
Keeps the savoury, non-fruity character.
About as savoury or funky as the wine you started from.

Super Tuscan

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Has some of the fresh, crisp acidity, though less of it.
Keeps the firm tannic structure.
Has some of the savoury, non-fruity character, though less of it.
Substantially less savoury or funky.

Saperavi

The structural profile is close across body, acidity and tannin.

Keeps the fresh, crisp acidity.
Keeps the firm tannic structure.
Keeps the savoury, non-fruity character.
About as savoury or funky as the wine you started from.

Closest overall

Nearest neighbours, no change of direction.

Closest matches

The nearest overall neighbours across structure and flavour, with no deliberate change of direction.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be less oaky, and riper and less green.

Rosso di Montalcino

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and fresher.

Vino Nobile di Montepulciano

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and more restrained in fruit.

Different grape, similar feel

Deliberately excludes the variety you already know, to find a genuinely new wine that fills the same role.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be less oaky, and riper and less green.

Saperavi

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be more savoury, and riper and less green.

Bobal

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and less oaky.

Change the structure

Same idea, different weight, grip or freshness.

Similar but lighter

Keeps the character but reduces weight, alcohol and density in the mouth.

Mondeuse Noire

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be more fruit-driven, and fresher.

Loire Cabernet Franc

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be less tannic and softer, and fresher.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and stronger and warmer.

Fer Servadou

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and more fruit-driven.

Similar but lower in alcohol

Holds the character and the weight where it can, and moves specifically on strength. Note that below about 11% the choices narrow sharply, and below 5% they are mostly a different category rather than a lighter version of the same one.

Mondeuse Noire

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be more fruit-driven, and fresher.

Loire Cabernet Franc

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be less tannic and softer, and fresher.

Cru Beaujolais

They occupy similar territory for weight and structure.

Expect: Expect it to be softer and rounder, and less tannic and softer.

Red Burgundy

They occupy similar territory for weight and structure.

Expect: Expect it to be less tannic and softer, and more savoury.

Similar but fuller

Keeps the character but adds weight, concentration and mouthfeel.

Super Tuscan

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be softer and rounder, and broader and softer.

Washington Cabernet Sauvignon

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and fruitier.

Bolgheri

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be softer and rounder, and broader and softer.

Ribera del Duero

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and more savoury.

Similar but less tannic

For readers who find firm reds drying. Reduces tannic grip while holding flavour and weight roughly steady.

Valpolicella Ripasso

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be less tannic and softer, and softer and rounder.

Areni

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be less tannic and softer, and riper and less green.

Barbera

curated

Shares the high acidity and Italian food-friendliness without the tannic grip.

Expect: Much softer tannin and juicier fruit — easier to drink on its own.

Nero d’Avola

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be less tannic and softer, and softer and rounder.

Similar but more structured

More tannic architecture, for food or for ageing.

Nebbiolo

curated

Both are pale-ish, extremely high-acid, tannic Italian reds that demand food and time.

Expect: More tannic still, more perfumed, and considerably more expensive.

Aglianico

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be more tannic and structured, and more savoury.

Barbaresco

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be more tannic and structured, and more savoury.

Brunello di Montalcino

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be more tannic and structured, and more savoury.

Similar but fresher

Raises acidity and overall lift, usually by moving to a cooler-climate expression.

Nothing in WineHQ's catalogue makes this move meaningfully from here. These are the closest wines otherwise, but do not expect them to deliver what you asked for — the honest answer is that this style does not have a good neighbour in that direction.

Rosso di Montalcino

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be fresher, and more savoury.

Chianti Classico

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be fresher, and more savoury.

Langhe Nebbiolo

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be fresher, and more savoury.

Mondeuse Noire

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be fresher, and more fruit-driven.

Similar but softer

Lowers acidity and sharpness in favour of a broader, gentler feel.

Super Tuscan

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be softer and rounder, and broader and softer.

Coonawarra Cabernet Sauvignon

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and less spicy.

Margaret River Cabernet Sauvignon

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and less spicy.

Hawke’s Bay Bordeaux blend

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and less spicy.

The sparkling version

Moves to a sparkling expression while holding the flavour and weight as close as possible.

Sparkling Shiraz

They occupy similar territory for weight and structure.

Expect: Expect it to be softer and rounder, and more fruit-driven.

Lambrusco

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be more fruit-driven, and softer and rounder.

Lambrusco Grasparossa

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be more fruit-driven, and softer and rounder.

English sparkling rosé

They occupy similar territory for weight and structure.

Expect: Expect it to be less tannic and softer, and fresher.

Similar but sweeter

Adds perceptible sweetness, which also softens acidity and chilli heat.

Saperavi

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be more savoury, and riper and less green.

Pinotage

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and broader and softer.

Port

They occupy similar territory for weight and structure.

Expect: Expect it to be softer and rounder, and broader and softer.

Corvina

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be softer and rounder, and less tannic and softer.

Change the flavour

Same shape, different aromatic character.

Similar but less oaky

One of the commonest requests in wine. Strips oak influence while holding grape character and weight.

Bobal

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and riper and less green.

Graciano

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be more fruit-driven, and fresher.

Mondeuse Noire

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be more fruit-driven, and fresher.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and less spicy.

Similar but more oaky

Adds barrel character, toast and a creamier texture.

Super Tuscan

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be softer and rounder, and broader and softer.

Pinotage

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and broader and softer.

Bolgheri

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be softer and rounder, and broader and softer.

Ribera del Duero

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and more savoury.

Similar but more aromatic

More to smell before you taste — floral, fruity or spiced aromatics.

Nebbiolo

curated

Both are pale-ish, extremely high-acid, tannic Italian reds that demand food and time.

Expect: More tannic still, more perfumed, and considerably more expensive.

Barbaresco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be more tannic and structured, and more savoury.

Barolo

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be more savoury, and more tannic and structured.

Cabernet Franc

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and less tannic and softer.

Similar but more restrained

For readers who find intensely aromatic wines tiring over a whole glass. Keeps the structure, turns the volume down.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be more aromatic, and riper and less green.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be more aromatic, and less oaky.

Rosso di Montalcino

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and fresher.

Vino Nobile di Montepulciano

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and more restrained in fruit.

Similar but more floral

Pushes specifically towards rose, violet, blossom and elderflower character.

Nebbiolo

curated

Both are pale-ish, extremely high-acid, tannic Italian reds that demand food and time.

Expect: More tannic still, more perfumed, and considerably more expensive.

Barbaresco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be more tannic and structured, and more savoury.

Langhe Nebbiolo

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be more savoury, and fresher.

Cabernet Franc

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and less tannic and softer.

Similar but more savoury

Moves away from primary fruit towards earth, herb, meat and umami character.

Chianti Classico Riserva

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be more savoury, and more restrained in fruit.

Xinomavro

curated

A high-acid, tannic, tomato-and-olive-scented red that occupies very similar territory.

Expect: Even more austere when young, with a distinctly Greek savoury character.

Chianti Classico Gran Selezione

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be more savoury, and riper and less green.

Brunello di Montalcino

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be more savoury, and more tannic and structured.

Similar but fruitier

More obvious, generous fruit flavour, usually from a warmer climate.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be less oaky, and riper and less green.

Super Tuscan

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be softer and rounder, and broader and softer.

Barbera

curated

Shares the high acidity and Italian food-friendliness without the tannic grip.

Expect: Much softer tannin and juicier fruit — easier to drink on its own.

Change the place

Keep the grape, move it somewhere else.

Same grape, cooler climate

Typically fresher, lighter and more herbal, with lower alcohol.

Chianti

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be less tannic and softer, and more savoury.

Rosso di Montalcino

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and fresher.

Vino Nobile di Montepulciano

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and more restrained in fruit.

Chianti Classico

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and fresher.

Same grape, warmer climate

Typically riper, fuller and more generous in fruit, with higher alcohol.

Super Tuscan

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be softer and rounder, and broader and softer.

Rosso di Montalcino

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and fresher.

Chianti Classico Gran Selezione

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and lighter.

Vino Nobile di Montepulciano

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and more restrained in fruit.

Change the mood

Safer, stranger, cheaper or more serious.

A safe next step

Well-known wines that are widely available and unlikely to surprise anyone.

Chianti Classico

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and fresher.

Super Tuscan

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be softer and rounder, and broader and softer.

Nebbiolo

curated

Both are pale-ish, extremely high-acid, tannic Italian reds that demand food and time.

Expect: More tannic still, more perfumed, and considerably more expensive.

Cabernet Sauvignon

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and broader and softer.

Something more adventurous

Less familiar wines that occupy similar territory — the interesting end of the shelf.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be less oaky, and riper and less green.

Rosso di Montalcino

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and fresher.

Vino Nobile di Montepulciano

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and more restrained in fruit.

A better-value alternative

Wines that occupy similar sensory territory from regions carrying less price premium. WineHQ does not hold live prices, so this reasons from regional reputation and demand rather than from a price feed — treat it as a lead, not a quote.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be less oaky, and riper and less green.

Rosso di Montalcino

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and fresher.

Vino Nobile di Montepulciano

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more savoury, and more restrained in fruit.

A step up

The benchmark expressions of the same territory, usually with more concentration, structure and ageing potential.

Ribera del Duero

They occupy similar territory for weight and structure.

Expect: Expect it to be softer and rounder, and more savoury.

Amarone della Valpolicella

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be softer and rounder, and more savoury.

Priorat

They occupy similar territory for weight and structure.

Expect: Expect it to be softer and rounder, and more savoury.

Châteauneuf-du-Pape

Châteauneuf-du-Pape scores closest to Sangiovese across WineHQ’s taste dimensions.

Expect: Expect it to be softer and rounder, and more savoury.

How these are chosen

Each suggestion is scored across sixteen taste dimensions, weighted so that structure matters more than flavour, and adjusted for whether the wine actually moves in the direction you asked for. Curated links from an editor carry extra weight — but only when the editor tagged them for this direction. Nothing here is a black box; see the taste model for the full method.